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Cheese is one of the most wine-friendly foods on the planet. Parmesan is the only cheese that makes every wine taste better – the rest are slightly fussier. Choose a high-fat cheese such as double-cream brie to tame big, tannic reds like Cabernet Sauvignon or a tangy blue to flatter the luscious, honeyed flavours of a botrytis-affected sticky.

Goats cheese and Sauvignon Blanc is a classic match. What’s a classic match? It’s a partnership that makes both wine and food taste better. In exceptional cases you may have a vision of angels.

Sauvignon Blanc is an obvious choice for Martin Bosley’s Goat Cheese Mousse but is also a good match with the Double-Baked Cheese Souffle and goes exceptionally well with Macaroni Gratin.

Astrolabe Sauvignon Blanc, Marlborough 2009 – $19.95

This must be Astrolabe‘s best Sauvignon Blanc to date – it’s certainly a long way ahead of the 2008. A mix of Awatere with Wairau Valley fruit it’s a very powerful statement about the Marlborough style. Concentrated wine with a mix of passion fruit, mineral and tomato leaf flavours. Impeccably balanced and with a lingering finish that won’t quit. – view on bobcampbell.nz

Vavasour Sauvignon Blanc, Marlborough 2009 – $21

Vavasour make stunning Sauvignon Blanc every year but this is probably their best vintage ever. Supple, grassy wine with tomato leaf, mineral and nettle flavours plus a fine thread of tropical fruit / passion fruit . Lovely pure, vibrant wine with energy. Juicy acidity and a lingering finish set it apart from the crowd. – view on bobcampbell.nz

About the authorBob Campbell MW

Bob Campbell MW was the second wine writer in the world (after Jancis Robinson) to become a Master of Wine. He estimates tasting over 100,000 wines since he began to formally record tasting notes.
He is regarded as "Mr New Zealand Wine" within New Zealand and around the globe. BobCampbell.nz offers access to Bob's latest wine reviews, news and opinions.